We are back from Mexico and OMG guys. Snow, rain, hail, lightening and thunderstorms and gray, gray and more gray. Please send us spring here in Seattle!!
Also I am in Guacamole withdrawal.
And I have about 10,000 more freckles than when I left. But I also DON’T have shingles anymore, so that feels like a fair trade, right?
What do you guys know about swimmers ear? Pia has an ear infection from swimmers ear. Does this mean that she will get it every time she goes swimming? The doctor kind of made it sound that way. WTH!?
Well, she was feeling pretty terrible today and requested quinoa salad, because it’s her favorite. Then while I was at it, I made a big Quinoa Bowl for my niece Madison and I too.
Mustardy-garlicky grilled chicken and red onions, sweet cherry tomatoes, fresh baby kale leaves and a gorgeous avocado rose made the quinoa salad next level. And then when it was drizzled with Honey Mustard Poppyseed dressing? YUM. Just so good and a ton of flavor in such a simple dish. This would make an awesome dinner with lunch leftovers or just make a batch of this and divide into portions for an easy take to work lunch.
We licked the bowls clean- I hope that you love it as much as we did!
- Quinoa:
- 2 ½ cups chicken broth
- 2 teaspoons kosher salt
- 2 cups white quinoa
- ¼ cup minced flat leaf parsley
- Grilled Chicken and red onions:
- .75 pounds thinly sliced boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons grainy mustard
- 1 clove garlic, minced
- kosher salt
- 1 red onion, thick sliced into rounds
- Honey Mustard Poppyseed Dressing:
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon poppyseeds
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- kosher salt
- 1 large avocado
- 1 cup cherry tomatoes, halved
- 2 cups baby kale
- For the Chicken:
- In a Ziploc bag add the garlic, mustard and olive oil and a generous sprinkle of kosher salt, then add the chicken breasts and rub the seasoning into the chicken breasts and marinate for at least 30 minutes and up to all day.
- For the Quinoa:
- Bring the chicken broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.
- Grilling the Chicken and Onions:
- While the Quinoa is cooking heat a grill to medium-high and grill the chicken until just cooked through, about 4 minutes on each side. Rub the extra marinade over the red onion rounds and grill the onions until charred on each side and tender, about 2 minutes on each side. After letting the chicken rest for a few minutes, thinly slice the chicken against the grain on a bias.
- For the Honey Mustard Poppyseed Dressing whisk together the ingredients and set aside.
- Fill a bowl or platter with the quinoa. Arrange the kale, chicken, sliced avocado, cherry tomatoes and grilled red onions on top of the quinoa. Drizzle everything with the honey-mustard dressing and serve.
Print Recipe
Now this is a salad that I will end up licking bowl to get every last tasty bit!
This salad sounds wonderful – and I put it in my “To Make this Week” folder. And as always – your food is beautiful.
I can’t tell if anyone has left any advice for “swimmer’s ear”. But here is an “old wive’s remedy” from an old wife and the mother of two kids who not only were on swim team but “lived” in a local lake most of the summer. (And I grew up on a lake in central Texas.) If you will get a small bottle with a dropper and put alcohol in it and after coming out of the water put a couple of drops of alcohol in each ear – it will help dry out the water in the ear canal and help or prevent ear problems.
Thanks for all of the beautiful food inspiration…..
Thank you so much Suzanne! really appreciate it!
What a salad!
How in the world did you cut that avocado? We need a video just on that alone!
Wow!! This is stunning Heather! Love!!
Pia will not get swimmers eat every time she swims but she willl be more likely to get it if she swims a lot. My daughter would get it until the taught her at camp to put a little alcohol (not the drinking kind) in her ears after swimming to dry them out. Worked like a charm!
Can’t wait to try this salad!!
Thank you for the incredible advice Kathy!
That salad looks so amazingly good! Love the avocado flower!
I just discovered your blog and made this for dinner tonight. Absolutely delicious and can’t wait to try more of your recipes!
Thank you so much Megan- so happy to have you here!
This is a keeper! Loved this salad!
Awesome Kim, thank you!
Heather – this salad is absolutely phenomenal – the combination of flavors are fantastic! The salad dressing recipe alone will be a new go to for me! Thank you for all you do – love your site!
Heather,
I grew up in South Florida, swimming every day. A couple of drops in each ear of a solution of 50% rubbing alcohol and 50% white vinegar, will keep your daughter free from swimmers ear. Also good for teen girls who shower and wash their hair frequently.
This was so good! I just made it for my lunch. Yes, it took a bit of time away from my work, but totally worth it. I have only tried 4-5 of your recipes but they have all been fantastic. Every recipe you post looks amazing. I like your photography style.
I grew up in AZ and swam most of the year. I had swimmer’s ear several times as a child but never as an adult. I wouldn’t worry too much about it.
How nice it looks, beautiful photos and a delicious dish. Thanks for the recipe.
Is it good cold, for a make ahead and have the next day?
It’s great cold and the next day!
Thanks for sharing this! I am pretty sure my clan would go bananas for this. Gonna bust out the grill ASAP.